Sheet Pan Dinners
When you need a quick, easy dinner that doesn’t take much effort, sheet pan dinners are the thing to do. They’re also a great way to serve big groups in a hurry. Here are a couple of Sheet Pan Dinner Variations on recipes from Always Delicious – Herb Roasted Root Vegetables page 214 and Summer Grilled or Roasted Vegetables page 215. Let us know what you think!
Chicken and Root Vegetable Sheet Pan Dinner
A perfect choice when you want a satisfying, one-pan meal that needs very little oversight and results in very few dishes to clean. This is a simple variation on the Roasted Root Vegetables from Always Delicious page 214. While I love the Mustard Vinaigrette because it’s the easiest sauce to make, you can also create interesting flavor profiles with some of our other sauces like a Basil Walnut Pesto, Always Delicious page 297 or even a Spicy Asian Marinade, Always Delicious page 294.
Preparation time: 15 minutes Total time: 1 hour
Makes 4 to 6 servings
- chicken leg quarters (leg and thigh) with skin and bone
- to 6 cups root vegetables, cut into large chunks, such as onion, carrot, rutabaga, parsnip, celeriac, kohlrabi, etc.
- 1/3 cup Mustard Vinaigrette (Always Hungry? page 264) salt and pepper, to taste
Preheat oven to 375°F. Use roast setting if available.
Toss the chicken and vegetables with the Mustard Vinaigrette, lifting the chicken skin to get the sauce underneath. Spread evenly onto a large baking sheet or into a shallow baking pan, then lightly sprinkle the chicken with salt and pepper.
Roast for 45 minutes to an hour or until the chicken is done throughout and the juices run clear.
Chicken and Summer Vegetable Sheet Pan Dinner
Roasting like this takes less oversight than a grill and brings all the flavor you need for a perfect summertime feast. Try this with other sauces that you love as well. This is a simple variation on the Roasted Summer Vegetables from Always Delicious page 215. While I love the Mustard Vinaigrette because it’s the easiest sauce to make, you can also create interesting flavor profiles with some of our other sauces like a Basil Walnut Pesto, Always Delicious page 297 or even a Spicy Asian Marinade, Always Delicious page 294.
Preparation time: 15 minutes Total time: 1 hour
Makes 4 to 6 servings
- 4 chicken leg quarters (leg and thigh) with skin and bone
- 6 cups summer vegetables such as zucchini, cauliflower, bell peppers (any color), broccoli, eggplant, onions, mushrooms, asparagus, etc.
- 1/3 cup Mustard Vinaigrette (Always Hungry? page 264) salt and pepper, to taste
Preheat oven to 375°F. Use roast setting if available.
Toss the chicken and vegetables with the Mustard Vinaigrette, lifting the chicken skin to get the sauce underneath.
Spread chicken evenly onto a large baking sheet or into a shallow baking pan, then lightly sprinkle with salt and pepper.
Roast for 20 to 25 minutes. Add the vegetables to the pan, then cook another 20 to 25 minutes or until the chicken is done throughout and the juices run clear.
